Results 151 to 160 of about 2,431 (210)

Rennet coagulation and calcium distribution of raw milk reverse osmosis retentate

International Dairy Journal, 2019
Reverse osmosis (RO) filtration at the farm is a method for reducing transport costs; this study investigated cheese making properties of RO concentrated milk.
Ida Sørensen, Thao T. Le, L. B. Larsen, L. Wiking   +3 more
semanticscholar   +1 more source

Influence of ethanol on the rennet-induced coagulation of milk

Journal of Dairy Research, 2006
The influence of ethanol on the rennet-induced coagulation of milk was studied to investigate potential synergistic effects of these two mechanisms of destabilisation on the casein micelles. Addition of 5% (v/v) ethanol reduced the rennet coagulation time (RCT) of milk, whereas higher levels of ethanol (10–20%, v/v) progressively increased RCT.
O'Connell, JE, Saracino, P, Huppertz, T, Uniake, T, de Kruif, CG, Kelly, AL, Fox, PF   +6 more
openaire   +4 more sources

Rennet coagulation properties of milk in the presence of MFGM fragments isolated from raw – and pasteurised-cream buttermilk

International Dairy Journal, 2018
Milk fat globule membrane (MFGM) fragments were isolated from raw- and pasteurised-cream buttermilks to determine their impact on the rennet coagulation properties of milk.
M. Gauvin, Y. Pouliot, M. Britten
semanticscholar   +1 more source

Coagulation of homogenized milk particles by rennet

Journal of Dairy Research, 1984
SummaryThe action of rennet on homogenized milk was studied using turbidimetric and light scattering techniques, and compared with results obtained previously for skim milk. The time required for the onset of coagulation was shorter for homogenized milk than for skim milk.
Elizabeth W. Robson, Douglas G. Dalgleish   +1 more
openaire   +1 more source

The influence of yak casein micelle size on rennet-induced coagulation properties.

The Journal of the Science of Food and Agriculture, 2020
(Background) Yak milk formed stronger rennet-induced gels, after a shorter incubation time, if the milk contained smaller casein micelles and a higher concentration of calcium. (Objective) The objective of this study was to estimate the importance of yak
Yan Zhang, F. Ren, Pengjie Wang, Qi Liang, Yun Peng, Li Song, P. Wen   +6 more
semanticscholar   +1 more source

The Second Phase of Rennet Coagulation

Nature, 1942
VARIOUS hypotheses have been put forward in attempts to explain the clotting of milk by rennet. That from the Carlsberg Laboratories1,2 has probably been the most widely accepted. This theory states that the clot is due to the precipitation of the insoluble calcium salt of paracasein after the enzymic alteration of a constituent of the original casein,
openaire   +1 more source

Coagulating and lipolytic activities of artisanal lamb rennet pastes

Journal of Dairy Research, 2000
Lamb rennet pastes were prepared by the procedure most commonly used by Idiazabal cheese manufacturers. We studied the effects on their coagulating and lipolytic activities of the state of the stomach at the time of death (full of milk or empty), the amount of NaCl added, the origin of the lambs and paste storage time.
M, Bustamante, F, Chávarri, A, Santisteban, G, Ceballos, I, Hernández, M J, Miguélez, I, Aranburu, L J, Barrón, M, Virto, M, De Renobales   +9 more
openaire   +2 more sources

Characterisation of non-coagulating milk and effects of milk composition and physical properties on rennet-induced coagulation in Swedish Red Dairy Cattle

International Dairy Journal, 2019
Non-coagulating milk is a serious problem in the cheese industry, since it decreases cheese yield, resulting in decreased economic output. This study evaluated rennet-induced coagulation properties and composition of milk from individual Swedish Red ...
K. Nilsson, H. Stålhammar, M. Hansen, H. Lindmark-Månsson, S. Duchemin, F. Fikse, Dirk-Jan de Koning, M. Paulsson, M. Glantz   +8 more
semanticscholar   +1 more source

Rennet coagulation of milk in the presence of sucrose

Journal of Dairy Research, 1994
SummaryThe aim of this work was to test the diffusion-controlled hypothesis of milk coagulation kinetics by reducing the diffusion coefficient of casein micelles. This has been achieved by increasing the solvent viscosity of milk through sucrose addition. Milk was reconstituted from skim milk powder and sucrose added at 100–300 g kg–1.
openaire   +2 more sources

Interactive effects of casein micelle size and calcium and citrate content on rennet-induced coagulation in bovine milk.

Journal of texture studies, 2019
Interactive effects of casein micelle size and milk calcium and citrate content on rennet-induced coagulation were investigated. Milk samples containing small (SM) and large (LM) micelles, obtained from individual Holstein cows, were modified by addition
Hasitha Priyashantha, Å. Lundh, A. Höjer, M. Hetta, M. Johansson, M. Langton   +5 more
semanticscholar   +1 more source